Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1887-06-23

is your only safety. A wsal.hy lad
OF our acquaintance considerably a.
founded grocer whose shop was on
ne'ghboring corner. by telling hin
that she could not possibly trade will
him. because he lived 90 near I Sh,
found that her servants were perpet.
lally running 10 his store, after this
that or the other. and that the distan,
grocer was her true haven Of refuge,
IL goes without saying that servants
should never be allowed to give orders
TO tradesmen. besides che danger Of
tneir receiving a commission, which
eventually comes out Of their employ
sr's pocket they have not the same
motive for ecoaomy thar iniineaces
the holder Of the purse. Secondly,
before visiting the grocer or allowing
him to invade your domain, it Is an
excellent plan to write down on piece
OF paper the articles you want, and
calculate their prices Then ifytu
hnd the amount is greater than You
ought to spend in one day. make up
your mind what to strike off, and
don't allow yourself TO be tempted bv
toothsome dainties to exceed your linn.
1T. This is q very simple rule, but it
Is one the present writer has tried,
and with good result. II the genius
OF the kitchen understands these are
the views Of her mistress, she will us.
uaiiy try to follow suit, and not ask
for too many articles on any one day.
just here it may not be out of place
to say that the smaller the number of
plates or dishes which you set upon
your table, the smaller will be your
expense. Of caurse there must be
enough to make heathful variety.
but on each separate dish there will, |
almost unavoidably, be more or less
waste. 1t is an excellent plan for the |
mistress of the house to visit the lard.
sr at least once day, and see for
herself what odds and ends are left,
servants are so apt to forget what they
nave put away, until it is too stale for |
ise. Indeed, some servants will burn
ip food to save the trouble of warm.
ng it over; but such wanton waste
illness is, we think, rare.
We are not apt to think of bread as
IN bread a saving of fifty per cent.
nay be made by using the homemade
Irticle instead of the bakers ware. In
'ther words, it costs about twice as
much to buy bread as it does to make
t at home, and when one considers
low much more healthful the latter
article is, it seems strange that so
many families are content to do with
,ut it. Almost any cook or general
use-worker" can learn without
much difficulty to make good bread,
if she understands that you
ciu have it. We would strongly urge
The necessity of setting a sponge, not
too thick; secondly. of kneading this
we'll few hours later; and. thirdly,
Of a final. thorough kneading, before
putting the bread into pans. Accord.
ing to our experience the functionary |
will shirk one kneading if she can, and
the bread suffer in consequence. An.
other advantage Of using home made
bread is that the cook 10 lsss ~pt 70
waste il. hscasse sne will want to save
herself the trouble Of making more.
One thrifty housekeeper of our ac-
quaintance always keeps the bread
under her own control, cutting off a
sufficient supply for the kitchen and
parlor at each meal. Certain it is
that bread is very apt to be wasted,
and we have seen, in at least one
kitchen, a large drawer completely
filled with old bread, the greater part
of which, of course, had to be thrown
away.
Potatoes are also very apt to be
wasted. Many careless cooks will not
take the trouble to calculate nicely
how many they viii need for a meal,
and so will have large quantity left
over, much of which, even il warmed
over, will eventually find its way to
the refuse. We have found it 9 good
plan to note carefully from the gro-
GERS book how long different articles
of provisions should last, and then in
sist upon it that the tyrant Of the
kitchen shall make soap, sugar, etc.,
last their due time. .Deaoresfs Month.
y. f.